Beef Kapama A Traditional Greek Stew

by Sue Adair

Beef Kapama (Greek-style beef with wine, coffee and honey)

This is a beef stew cooked in red wine with tomato paste, but with 3 tablespoons of brandy, ½ cup of strong coffee, 3 tablespoons of honey, ½ a stick of cinnamon, 3 cloves and 2 bay leaves added. The stew is cooked slowly until most of the liquid has been absorbed. The bay leaves, cinnamon and cloves are removed before serving.

Winter is all about comfort food and that means slow cooking; simmering soups and stews for hours until the meat drops off bone.  Use a slow cooker or crock pot. 

Use:  1.5 grams of good quality cubed beef.  De boned Shin works well.  Its soft and tasty. 

         1 tin chopped tomatoes

         2 Tlbs of tomato paste

        500 ml water

        180 mls of red wine

Serve this with Einkorn pasta  (Ancient Grain and easy to digest)  or Mashed Potato.  Top with Burnt butter and some grated cheese. 

Warming. Delicious.  

Other variations:   Adding other herbal combinations changes the whole dynamic of the stew.    

  • French -  Herbes de Provence’ consists of oregano, savory, thyme, marjoram and rosemary for adding to vegetables and meat dishes. 
  • English Mixed Herbs brings together fresh Italian parsley, chives, thyme and tarragon and is a wonderful complement to lamb, pork or stuffing.
  • An Italian chef’s selection for winter would consist of Italian parsley, oregano, marjoram and thyme.
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